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-   -   The Natto Thread (https://forum.davidicke.com/showthread.php?t=323984)

surfsteve 27-02-2019 02:46 PM

The Natto Thread
Many vegans eat natto. But is it really plant based? Traditional natto is fermented soy. No one would argue about soy being plant based but I will argue that like yogurt, the bacteria in natto are not plants. Just as cows graze on grass, they graze on the soybeans. Only difference... you aren't eating just the cattle. You are eating the cattle plus the field they are grazing on.

Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: Natto!
<iframe width="420" height="315" src="https://www.youtube.com/embed/XY8rCvLzZp4" frameborder="0" allowfullscreen></iframe>

trebor8 27-02-2019 09:21 PM

Ok, can we now rename this thread as the vegan nit picking thread.

Carnivores eat meat but I will argue they,re really eating shit because really that's what most animals are fed on

surfsteve 28-02-2019 04:38 PM


surfsteve 28-02-2019 09:46 PM

I got interested in natto when I bought a bottle of nattokinase with serapeptase pills several years back.

I was feeling a little stiff a month or so ago so I took some and though it took away my stiffness it made me dehydrated. Luckily it was cheaper to buy the nattokinase and serapeptase pills separate or my story would have ended there. Rather than quit taking both I decided to try each one separate and it turned out to be the serapeptase that was making me feel dehydrated and foggy and had nothing to do with the nattokinase.

I looked on Ebay and found someone selling an entire 500 gram bag of nattokinase and bid 72 dollars which was the cost of 2 bottles of pills and won it. Suddenly I could afford to take all I wanted and instead of the 1/32nd teaspoon on the bag I was taking half teaspoon fulls at a time. I really liked the way it tasted. Before it came in the mail I tried a bag of natto (the stuff from which nattokinase was extracted.) I also liked the way it tasted but didn't care for it's gritty texture. I discovered though that it made a pretty good base for salad dressing when mixed with vinegar and oil and that soaking it in the dressing decreased the gritty texture.

Almost forgot to mention that natto is the richest source of vitamin K on the planet. No other food comes close. Also nattokinase is an extract and doesn't contain much if any vitamin K.

By this time I had developed a taste for powdered natto. I watched some videos about traditional natto and the texture looked really gross. Supposedly most westerners are revolted by it as well as many Japanese. Long story short I ordered the cheapest natto I could find from Korea but it is going to take at least several more weeks to arrive in the mail. Meanwhile I turned into a dried natto junkie and used up my entire bag of natto yesterday way before the one I ordered is going to get here. I called an oriental grocery store in town and they only sold fresh natto so I bought a few packages to try but at my present dried natto consumption rate it will cost quite a bit to use them every day. I been reading that natto can be made at home. It is a cultured product and I've made a lot of cultured products (I have culture!) so I started doing some research on how to make it.

This is ironic because I haven't even tried eating the fresh natto and there's a good chance that I wont even like it!

surfsteve 28-02-2019 09:48 PM

Here are some pretty cool links about natto. I hope you like them...

Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: (Natto)

Making natto from chickpeas

Making natto using a rice cooker

Making natto in a yogurt maker

After I watched these videos I've decided that first I should try eating some of the natto I bought to see if I even like it. If I do I think I will try combining all the methods in the links above I just posted; making my first batch my own way with pinto beans because I have tons of them on hand. I will cook them in my rice cooker ( I cook them twice, using double the water for rice each time). It is a fool proof way of cooking all kinds of beans including pinto and garbanzo, my two favorites. You just set the rice cooker (twice) and forget about it.

Next I will ferment them with my yogurt maker because my rice cooker isn't digital and the temperature wont go low enough to make natto. Seems like a good idea to put a steralized shop towel over the natto instead of yogurt lids like the guy did in one of the videos I posted.

I will use the remaining natto I bought from the store as starter culture.

I have a lot of experience making cultured foods and have successfully made yogurt, sauerkraut, Pickles, fermented onions, carrots and celery medley and many other vegetables. I've even grown my own mushrooms so I should be able to make natto. At least I hope so...

surfsteve 28-02-2019 09:51 PM

I just tried some of the fresh natto I bought at the store. It's pretty good. Comes with it's own hot mustard and soy sauce in separate packets. which I obviously wont be using when I use it as starter culture. Fresh natto should make even better salad dressing than dried natto.

Here's a video of someone making salad dressing from natto. I been making it from dried natto, adding vinegar, olive oil, dill, sea salt, pepper and hot mustard; but this recipe looks yummy. I just don't have her ingredients on hand.

One last note. I should be able to use the dried natto I have coming as starter culture. I recall someone saying they did that on an Amazon review for natto. Once I dust off and sterilize all my equipment this should be something I can whip up with just a few minutes prep time, requiring not much more effort than making yogurt...

surfsteve 28-02-2019 10:03 PM

The above posts were from a couple of days ago.

I made the natto and it turned out wonderful,

Instead of soybeans I used pinto beans because I had them on hand. I used natto from a packet as starter. I cooked the beans using the rice cooker method and then transferred the sterile bowl to my yogurt maker that was filled with water. Placed a clean towel over the bowl and incubated it for 24 hours.

I only have a little bit left and started another batch today. Hoping it turns out as good as the first.

I wish I could say this was the video that got me interested in trying natto; but I already bought natto and had it in my refrigerator. I just didn't try it till after I watched the video:


I looked on Amazon for an all in one cooker that would cook the beans and ferment the natto and found a returned one of these for under 50 dollars

I watched the video again before going to work that day and started making my very first batch of natto as soon as I got home even though all I have on hand is pinto beans. Then I went to bed and slept on the idea of buying an all-in-one "natto" cooker. I had intended to wait and see how my first batch of natto turned out before buying one; but this morning I decided that even if it's a total failure I should buy the cooker anyway; and keep on trying to make it till I learn how. One of the things that convinced me to go ahead and buy it was that it was all stainless steel.

I really love natto. It reminds me of chocolate or carob mixed with brie cheese; and the taste lingers on for hours after you eat it.

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